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A simple and effective oil that adds another dimension of flavour to many dishes. Also a great way to make use of home-grown parsley.

Ingredients

500 ml parsley leaves, picked from stems

140 ml vegetable oil

Steps

1

Boil the water. Bring a pot of water to the boil and season with salt.

2

Blanch the parsley. Place the parsley in the sieve and put it into the boiling water for 15-20 seconds. Immediately place it into iced water for a few seconds until the parsley is cold.

3

Squeeze dry the parsley. Place the blanched parsley into the centre of a tea towel. Ball up the edges of the tea towel, twist them into a knot and squeeze the water from the herb over a bowl or sink.

4

Purée the parsley. Next, place the parsley into the blender and add half of the oil. Purée for a few seconds and then add the other half of the oil. Continue to purée until the oil becomes a bright green.

5

Refrigerate the oil. When green, empty the oil into a bowl and cover with the cling film (plastic wrap). Now refrigerate it overnight.

6

Strain the oil. The following day, place a cheesecloth in a strainer placed over a bowl and pour the oil into the cheesecloth. Allow it to drip until all the oil is strained.

7

Use the oil. It can now be used in any dish, as well as to decorate serving plates with a few drizzles (especially effective on a white plate).

Community Q&A

Parsley can be purchased from the fruit and vegetable section of the supermarket and from many fruit and vegetable stores. It can be found at the farmers' market or similar fresh produce markets as well. Sometimes you can also buy it from pop-up food stalls, the farm gate or small produce stores that specialize in gourmet foods.

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Article Info

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 9 people, some anonymous, worked to edit and improve it over time. This article has also been viewed 68,861 times.